Recipe Sections
8
4 Luv-a-Duck raw breasts
6 tablespoons raspberry vinegar
2 cloves crushed garlic
1 tablespoon tomato paste
250ml rich red wine
2 tablespoons red currant jelly or rasp jam (melted & strained)
2.5 tablespoons cold unsalted butter
2.5 handfuls very ripe raspberries
Score the fat side of the duck breasts with knife.
Season it well with salt and pepper on both sides.
Heat a large skillet and when pan is hot, place the breasts skin side down using no oil. Cook for 3 mintues until skin begins to brown. Turn over and cook for another minute. Pour fat out of pan and set aside.
Place breasts into a hot oven 200C for 8 minutes. Take out and rest.
Deglaze the skillet used for frying with the vinegar, scraping up the pan juices.
Boil to reduce to about a tablespoon, about a minute.
Whisk in the garlic, tomato paste and red wine sauce.
Boil to reduce by half, about 5 minutes.
Whisk in the jelly/jam.
Remove from the heat, and whisk in the butter, a piece at a time to make a glossy sauce.
Toss in the fresh berries, reserving a few for garnish.
Thinly slice the breasts and arrange on a platter on a bed of roquette.
Spoon over sauce and serve.